Honey and Mustard Aioli

You could follow this recipe simply for aioli if you wished, just take away the mustard and honey. The recipe is for about 5 tablespoons of sauce, of course you can double or triple the quantities. I don’t like too much garlic in this sauce as, especially if using it as a dip, the garlic can be SO strong in some recipes that it over powers everything else you are eating, not to mention being a little antisocial on the breath front!

• 1 egg yolk
• 50ml olive oil (rapeseed oil can also be used)
• juice of 1/4 lemon
• big pinch of salt and black pepper
• 1 medium garlic clove, minced
• 1 tsp wholegrain mustard
• 1 tsp runny honey
• (pinch of saffron for a vibrant colour – optional)

1. Place the egg yolk, lemon, garlic, salt and pepper into a food processor or mixer bowl. If feeling brave, you can do this in a pestle and mortar but I wouldn’t recommend it.
2. Turn the processor on and run it at a medium speed. Slowly add the oil in a thin and steady stream. Or if you’re worried about putting too much in at once then just add a teaspoon at a time every couple of seconds or so. If you add too much it can split and will be too runny.
3. Once all the oil is added, it should be a fairly thick texture. Check for seasoning as you want to be able to taste everything you have put in; lemon, mustard, garlic etc.
4. Store in an air-tight container and consume within a week.